Okara Pectin Composite Binding for Meat Analog Patties
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Solution Overview
Problem
Okara, a by-product of soybean processing, lacks sufficient binding and thickening capacity, making it inadequate for meat analog patties even when increased in quantity, necessitating the need for additional binding agents like methyl cellulose to achieve desired texture and adhesion.
Innovation Solution
Combining okara with a fiber-containing pectin product at a weight ratio of 4:1 to 6:1 to enhance its binding and thickening properties, effectively improving cohesion, firmness, and texture in food compositions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If the amount of okara is increased to improve binding capacity, then the quantity of okara increases, but the adhesion and binding strength remain insufficient
Solution Approach 1:
The patent combines okara with a fiber-containing pectin product to create a composite binding system. This composite approach allows the mixture to achieve superior binding strength and adhesion properties that neither okara alone nor increased quantities of okara could provide. The pectin component complements the okara's binding capabilities, creating a synergistic effect that resolves the contradiction between quantity and strength.
2Strength
If additional binding agents like methyl cellulose are added to improve adhesion, then the binding capacity increases, but the cost and complexity of the composition increase
Solution Approach 1:
The fiber-containing pectin product serves multiple functions simultaneously: it acts as a binding agent, thickening agent, and provides dietary fiber content. This multi-functionality allows the composition to achieve adequate adhesion and binding strength without requiring separate additives like methyl cellulose, thereby reducing composition complexity and potentially lowering costs.
3Strength
If additional binding agents like methyl cellulose are added to improve binding capacity, then the adhesion increases, but the cost of the meat analog patties increases
Solution Approach 1:
The okara itself, when combined with fiber-containing pectin, provides the binding and thickening functions that would otherwise require expensive external additives. The okara-pectin combination serves its own binding needs through their synergistic interaction, eliminating or reducing the requirement for costly methyl cellulose and other commercial binding agents.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The combination of okara and fiber-containing pectin product significantly improves the binding and thickening capacity of food compositions, particularly in meat analog patties, providing enhanced stability and coherence without the need for additional agents like methyl cellulose.
Implementation Method 1
the thickening and/or binding capacity of okara can be increased by combining okara with a fiber-containing pectin product or pectin
Data Source
AI summary
Provided is a composition which comprises (a) okara or whole soy or a mixture thereof, and (b) a fiber-containing pectin product or pectin, wherein the weight ratio between components (a) and (b) is from 0.1 : 1 to 75 : 1. The composition is useful for increasing the cohesion of solid food, such as soy patties.